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Mussels in Spicy Paprika Cream

Mussels in Spicy Paprika Cream

Mussels in Spicy Paprika Cream Photo
Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT30M
    20 Minutes
  • Yield:
    4 Servings
A delicious dish of shellfish in a rich, smoky and spicy cream sauce.
Ingredients
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • 1 teaspoon hot smoked paprika
  • Pinch of red pepper flake (optional)
  • 1 can (14.5 ounce) fire roasted diced tomatoes
  • 1 cup dry white wine
  • 2 pounds Mussels
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • 38.34g butter
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • 4.26g hot smoked paprika
  • Pinch of red pepper flake (optional)
  • 1 can (14.5 ounce) fire roasted diced tomatoes
  • 236.59ml dry white wine
  • 907.18g Mussels
  • 236.59ml heavy cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

A delicious dish of shellfish in a rich, smoky and spicy cream sauce.

Preparation
STEP 1

Thoroughly de-beard and wash mussels under cold water. Discard any that have perished and do not close.

STEP 2

Heat your largest sauté pan over medium high heat.

STEP 3

Melt butter and cook garlic and shallot until soft and aromatic. About 3 minutes

STEP 4

Add paprika and pinch of pepper flake if using. Cook for a minute.

STEP 5

Add tomatoes and wine. Bring to simmer, and cook slightly mashing tomatoes with mixing spoon until slightly reduced and thickened. About 5 minutes.

STEP 6

Add Mussels, mix, and cover with lid. Let simmer for 5-10 minutes until mussels have opened.

STEP 7

Add cream and mix to incorporate and heat. Season with salt to taste and garnish with a handful of chopped fresh parsley.

STEP 8

Serve immediately with crusty artisanal bread to dip up all the delicious sauce.

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